This is it! THE MOST FLORAL coffee of the year! You can smell the rose notes metres away and your coffee will taste like actual petals crushed into a paste. A particular strain of yeast and lactic acid bacteria was added to the coffee in the fermenters and allowed to ferment for 86 hours in a carbon dioxide rich environment. After removing the coffee, they were directly put on raised beds for slow drying. The coffee was then dried slowly with constant stirring over the next 29 days.